Hello dear friends!
Today we are going to make 2 easy recipes: kale quinoa salad, and chocolate macaroons (which I will post separately).
A lovely person in my life sent this recipe to me, but unfortunately I wasn’t able to get all the ingredients so I made do with what I had. I think part of learning and enjoying who you are in the kitchen involves being creative and resourceful when you need to be 🙂 And it turned out great! Below is the original recipe (thanks Colene!) and beside it in italics is where I made some changes.
Kale, Pomegranate and Saffron (or turmeric) Quinoa Salad
makes 8 servings
1/2 gram saffron – I didn’t have this but I used turmeric spice instead for a splash of yellow and extra anti-inflammatory benefits
1 .5 cups uncooked quinoa
1/4 cup toasted sliced almonds – ran out of almonds, used pumpkin seeds instead. Extra zinc and tryptophan, yay!
2 cups chopped green kale
1/2 cup dried apricots – used dried cranberries instead
1/2 cup chickpeas – extra protein!
1/2 cup pomegranate seeds
1/2 squeezed lemon juice (excellent to help digestion and liver detoxing)
1.5 tsp raw honey
4 tbsp virgin olive oil
dash of salt and pepper
1. Cook quinoa – if you don’t know how to cook quinoa, treat it like rice. You basically put it in a pot with water covering it, then bring it to a boil. Once it is boiling, reduce the heat and simmer covered for about 10 min until the quinoa soaks up all the water and gets fluffy!
2. Make dressing – whisk lemon juice, honey, oil, salt and pepper together in a small dish.
3. In a large bowl, combine the dry ingredients (seeds, berries, kale, and quinoa). Then pour the dressing over the salad and sprinkle pomegranate seeds on top.
Have fun with your cooking! Try out some substitutions of your own in your next recipe – you’re probably more clever than you think, and you might end up with a hit 🙂